Instructions

Make a broth reduction: Heat chicken broth, wine and herbs in a medium saucepan. Bring to a boil and cook until reduced by half, approximately 15–20 minutes. Remove herbs and discard. (Broth reduction may be made up to 3 days ahead and reheated when ready to make gravy.)

Make a simple roux to thicken gravy: Melt butter in a medium saucepan, add flour and whisk continually to form a thick roux. Continue stirring until flour is a caramel brown color. (Roux can be made earlier in the day and reheated when ready to make gravy.)

Gather pan drippings: Pour drippings from roasting pan into a glass measuring cup or fat separator. Place in refrigerator to cool and allow fat to rise to the top. Use a ladle to remove fat from top (and discard) or use a turkey baster to suction darker pan drippings from the bottom.

Add pan drippings to simmering broth reduction. Slowly ladle broth/dripping mixture into hot roux, over medium heat, whisking continually so no lumps form. When all liquid is incorporated, stir in granulated garlic and allow gravy to simmer for 5-10 minutes so flour can cook, stirring occasionally. If gravy becomes too thick simply add some additional chicken broth or water. If it’s too thin, simmer a little longer to reduce. Season to taste with salt and pepper just before serving.